Text 14580, 86 rader
Skriven 2011-08-11 08:25:00 av Dave Drum (53362.cooking)
  Kommentar till text 14560 av JIM WELLER (1:123/140)
Ärende: TVFN 001
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> just because the broadcast
 DD> content of the TVFN has gone into the toilet does not mean that they
 DD> did not send around some decent recipes.

 JW> You got that right. Too bad about the presenters' personalities,
 JW> or at least their on-air personas.

I used to be subscribed to their weekly recipe mailings - but, two things
happened to cause me to tell them about a place where they could put their
output instead of sending it to my inbox ... the recipes began to repeat - A
LOT. And largish amounts of "associated content" SPAM began to fall into my
inbox. I still get weekly mailings from BH&G, SF GATE, and Epicurious. I
generally take the best five recipes from each and put them into MM format and
archive them. Even if I am still pissed at Conde' Nast (parent of Epicurious)
for killing Gourmet instead of Bon Apetit.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Alici Marinati (Marinated Fresh Anchovies)
 Categories: Seafood, Appetisers, Chilies, Herbs
      Yield: 8 servings

      2 lb Fresh anchovies
      2 c  White wine vinegar
      2 c  Extra-virgin olive oil
      2 tb Dried oregano
      2 tb Hot red pepper flakes
    1/4 c  Fine chopped Italian parsley
      4 cl Garlic; sliced paper-thin
      2 tb Sea salt
           Lemon wedges (opt)

  One bite of this exemplary antipasto entirely changed the
  way I thought about Italian cooking-and cooking in general.
  So Zen-like in their elegance and simplicity, so little and
  yet so much said, these delicious little dreamboats truly
  capture the dreamlike state of the Amalfi coast and the
  cooking that defines it.

  The cured anchovies will keep in the refrigerator for up to
  one week.

  Using scissors, trim the fins off of all the anchovies.
  Using a sharp paring knife, slit each fish along the belly
  from head to tail; remove the entrails and rinse well. Cut
  off the heads and carefully pull out the spine and pin bones
  from the top with your index finger and thumbnail. Separate
  the two filets and rinse again. Arrange a layer of the
  fillets in a deep oval gratin dish and sprinkle with a
  tablespoon or two of vinegar. Continue until all the fish
  filets are used, then pour the rest of the vinegar over the
  fish. Cover and marinate in the fridge for at least 4 hours.

  Remove the anchovies from the vinegar, rinse, and pat dry
  with a kitchen towel. Wash out the dish and dry well. Return
  a single layer of cured anchovies to the dish and sprinkle
  with 2 or 3 tablespoons olive oil, a pinch of oregano, a
  pinch of pepper flakes, a pinch of parsley, three or four
  garlic slices, and a pinch of salt. Layer in the rest of the
  anchovies, sprinkling each layer with oil, oregano, pepper
  flakes, parsley, garlic, and salt. Cover again and marinate
  in the fridge for at least 2 hours.

  To serve, bring anchovies to just below room temperature (in
  Italy they would be served at about 58øF/14øC). Remove from
  the oil and arrange six or seven on each plate with a lemon
  wedge if desired.

  by Mario Batali; Mario Batali Holiday Food

  Epicurious | October 2000

  Yield: Makes approximately 48 fillets, or 8 servings

  MM Format by Dave Drum - 11 August 2011

  Uncle Dirty Dave's Archives

MMMMM

... A metaphor is like a simile
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  telnet://holo.homeip.net (1:261/1381)